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Panzanella Salad
A fresh Tuscan salad made with bread, tomatoes, basil, olive oil, and vinegar.
Course
Salad
Cuisine
Italian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Calories
504
kcal
Ingredients
10
leaves
basil
fresh
1
whole
English cucumber
fresh
4
whole
Heirloom tomatoes
quality
1/2
loaf
day old bread
1/2
cup
olive oil
quality
5
tablespoons
champagne vinegar
quality
2
tablespoons
sea salt
quality
Instructions
In a large bowl, peel one English seedless cucumber then dice to one inch. cubes.
Wash and dice four heirloom tomatoes to one-inch cubes, add two tbs. Sea salt to tomatoes and cucumber and set aside for 10 minutes.
Take 1/2 loaf day old bread and dice to one-inch cubes.
After tomatoes and cucumber have marinated with sea salt for 10 minutes fold in day old bread.
Let sit for 1 minute.
Add five tbs. champagne vinegar and fold for one minute then
let sit for one minute.
Add four tbs. Olive Oil and fold for another minute.
Tear 10 fresh basil leaves and fold for another minute.
Serve immediately on chilled plate or bowl and drizzle four tbs. Olive oil over each plate.
Nutrition
Sodium:
140
mg
|
Calcium:
136
mg
|
Vitamin C:
25.2
mg
|
Vitamin A:
1580
IU
|
Sugar:
9
g
|
Fiber:
5
g
|
Potassium:
586
mg
|
Calories:
504
kcal
|
Saturated Fat:
4
g
|
Fat:
30
g
|
Protein:
10
g
|
Carbohydrates:
49
g
|
Iron:
3.7
mg